For me, it's a bit like looking up the history of (dairy) cheese in shops.
When I grew up in Europe (Austria/Germany, not a cheese-loving country like Switzerland, Netherlands of Italy) in the 70's, the thing typically available in the grocery store was called "Cheese according to the Dutch style" which was a pretty bland block cheese with little taste but a pleasant chewiness - I guess if you cut that to slices and wrap it individually, you have "American cheese".
There were also a few local stronger tasting cheeses available, but those were more popular in the local regions where they were originally produced, and not so much in the urban areas. For people wanting a stronger taste, there were a few stronger tasting versions available sold as "Tilsit cheese" or "Emmental". Only a few decades later, with the refinement of taste and the development of customer requirements (likely together with better logistic coverage and refrigeration in supermarkets), more specialized cheeses were offered and demanded by the customers, e.g. Gorgonzola, Gruyere, Roquefort, Cheddar, the many Swiss and Austian specialty cheeses and so on...
Nowadays, you will mostly find the tasteless, bland cheese as processed cheese slices, while the normal contents of a cheese refrigerator in a supermarket will contain a variety of (trademarked) special cheeses, also higher priced (but still cheaper than vegan cheese).
For me it seems that the vegan cheese industry is now somewhere at the place where dairy cheese was in the 1970's to 1980's, that most vegans are happy to have anything that is somehow cheesy available widely in supermarkets, but that the refined taste versions are not widely available yet. Of course, I am not slamming anybody who prefers the not-strong-tasting cheese, but I prefer something that tastes more strongly. I am also happy myself to pick up the plasticky-tasting Wilmersburger cheese that is now available in many supermarkets in Germany if I don't have the time to go to the local vegan specialty shop that carries the special options - it is the same cheese marketed as "Chao", "Field Roast", "Violife", "Bio-Cheese" in other regions of the globe, made by the same Greek manufacturer. It actually brings back fond memories of that bland block cheese of my youth
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Luckily, there are now also some (more pricy) versions of the more refined vegan cheeses available, e.g. the Vegusto cheeses or Artisan cheeses like Miyoko's. Let's hope those also become more widely available as time (and vegans' tastes) move on....
American cheese slices, Velveeta, all that crap... they actually taste less like actual cheese than the vegan stuff! LMAO
I won't hold it against you, you were pregnant.... 
